StitchCottage – Page 3 – Handmade items and customized embroidery

Bisquick Complete Pancakes

2 cups Bisquick (I use my Homemade Whole Wheat plus Oat flour Bisquick)*

1 cup milk

2 TBSP lemon juice

1 TBSP sugar (optional with homemade Bisquick I just leave added sugar out) Honey is also good replacement but also not necessary.

1 teaspoon baking soda

2 eggs

1 teaspoon vanilla

Add lemon juice to milk, Preheat skillet to medium low heat. Spray with nonstick spray. Combine and mix all ingredients. Add 1/4 cup of batter for each pancake and turn when top is nice and bubbled.

Serves about 12 pancakes

*Homemade Whole Wheat and Oat Flour Recipe is earlier in this blog, but normal Bisquick works fine for this recipe.

Homemade Whole Wheat with Oat Flour* Bisquick

3 1/4 cups unsifted whole wheat flour

1 cup Quick Oats ground into flour (*food processor, coffe grinder, or magic bullet)

1/2 cup sugar

1 cup nonfat dry milk powder

1/2 cup cornstarch

1 tablespoon baking powder

1 tablespoon baking soda

1 1/2 teaspoons salt

Instructions:

Mix the ingredients together well. I store mine in mason jars. 2 cups plus in each jar

Use in place of Bisquick

Southern Fried Chicken, Mashed Potatoes & Gravy

Southern Fried Chicken

2 TBS. oil

Chicken about 3 lbs. cut into pieces

1 box Panko bread crumbs

½ c. all purpose flour

¼ c. milk

1 med lemon juiced or in place of milk and juice use buttermilk 1/2 c.

Garlic

1 egg

½ can chicken broth

In large skillet heat oil over med. High heat. Dredge chicken in flour dip in (milk mixed
with stirred egg in sm. Bowl) dip into panko bread crumbs add chicken to
skillet brown on both sides. Move
chicken from skillet to large baking sheet pour ½ of the broth over it and bake
at 350* until most of the liquid has evaporated.

Smashed Potatoes with Gravy

Make as usual add 3 TBS. butter

Gravy:

Add left over broth to skillet with drippings and 1 ½ c.
cold milk, 1 TBS. flour stir constantly until it thickens and comes to a
boil. 3 to 4 min.

Breakstone’s Cheesy Potato Casserole

1 ½ cups Brek. Sour cream

1 can (10 ¾ oz.) condensed cream of chicken soup

1 pkg. (32oz.) frozen southern style hash browns, thawed

1 pkg. (8oz.) Kraft shredded sharp cheddar cheese

20 Ritz crackers, crushed (1 c.)

2 TBS Butter

350*F. Mix soup &
sour cream in lg. bowl. Add potatoes and
cheese; stir until well blended.

Spoon into 13×9” baking dish. Combine crumbs and butter sprinkle over
potato mix. Bake 50 min. 12 servings ½ c. each

Flaxseed Blueberry Muffins

1 cup blueberries fresh, frozen, or dried (using dried today)

1 1/2 cup golden flaxseed meal (ground flax not seeds)

1 teaspoon baking soda

2 1/2 teaspoons cinnamon sugar mix

1/8 teaspoon nutmeg

1/2 teaspoon salt

1/4 cup Splenda brown sugar mix

4 eggs

1/4 cup coconut oil (substitute olive oil if needed but coconut oil has been reported to have many health benefits )

1/2 cup honey

1 tablespoon vanilla extract

Directions: Preheat Oven 350*F

Pour enough boilingwater over blueberries to just cover and let set 10 minutes. Combine all dry ingredients in a bowl. Combine all wet ingredients in another bowl. Mix both together and let sit for a few minutes to thicken. Drain blueberries, (save juice to mix in a cup of iced tea). Fold blueberries into mixture. Place batter into greased muffin pans about 3/4 full. Bake at 350*F 20 minutes or until wooden toothpick in the center comes out clean. Cool. May be frozen. Makes 18 small to medium muffins.